Costoletta Recipe
Heritage Pork Porterhouse, Sweet Potato Mash, Brussels Sprouts, Apple Mostarda(GF)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweet Potato Mash
Peel and chop the sweet potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash with olive oil, salt, and pepper to taste.
- 2
Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim the Brussels sprouts and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
- 3
Cook the Pork Porterhouse
Season the pork porterhouse with salt and pepper. Heat a skillet over medium-high heat with a tablespoon of olive oil. Sear the pork for about 4-5 minutes on each side or until the internal temperature reaches 145°F (63°C). Let rest for a few minutes before slicing.
- 4
Make the Apple Mostarda
In a saucepan, combine diced apples, honey, apple cider vinegar, mustard seeds, and water. Simmer for 15 minutes until the apples are soft and the mixture thickens slightly. Adjust seasoning if needed.
- 5
Serve
Place a generous scoop of sweet potato mash on each plate, top with sliced pork porterhouse, and a side of roasted Brussels sprouts. Drizzle with apple mostarda before serving.
